{"id":17668,"date":"2019-04-12T10:47:01","date_gmt":"2019-04-12T17:47:01","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17668"},"modified":"2019-04-12T10:47:24","modified_gmt":"2019-04-12T17:47:24","slug":"chicken-kuwayaki","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/chicken-kuwayaki\/","title":{"rendered":"Chicken Kuwayaki"},"content":{"rendered":"

This recipe was presented by Chef Tatsuo Saito from NHK World Dining with the Chef<\/a>.\u00a0 Some modifications have been made.<\/p>\n

    \n
  1. Pound 1 LB of chicken thighs gently with the blade of your knife to tenderize.<\/li>\n
  2. Cut chicken thighs in pieces, on a bias to expose more surface area.<\/li>\n
  3. Spread on a tray and sprinkle with salt.<\/li>\n
  4. Let rest 5 minutes, then pat dry with a paper towel.<\/li>\n
  5. Marinate in 2 TBL sake, 3 TBL mirin and 2 TBL soy for 15 minutes.
    \nI like to use a zip lock bag, so that I can easily agitate every 5 minutes.<\/li>\n
  6. Pour the liquid into a cup.\u00a0 We will use it later, so don’t discard.<\/li>\n
  7. Toss the chicken pieces in potato starch or corn starch.<\/li>\n
  8. Heat 2 TBL vegetable oil and 1 tsp sesame oil in a skillet.<\/li>\n
  9. Cook on medium heat, but only to about 80% of completion.<\/li>\n
  10. Tip the skillet and push the chicken to the high side.<\/li>\n
  11. Add the marinate into the low side and heat until it boils and reduces slightly.<\/li>\n
  12. Push the sauce and the chicken together.<\/li>\n
  13. Plate with spinach and top with Sansho Pepper Powder.<\/li>\n<\/ol>\n

    Sansho Pepper\u00a0<\/b> ( \u5c71\u6912 ) is a Japanese seasoning powder made from the ground berries of the prickly ash tree. The powder has a peppery-lemon flavor with a long residual heat. Sansho powder is used to season sushi and make various Japanese noodle dishes mildly hot and fragrant.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    This recipe was presented by Chef Tatsuo Saito from NHK World Dining with the Chef.\u00a0 Some modifications have been made. Pound 1 LB of chicken thighs gently with the blade of your knife to tenderize. Cut chicken thighs in pieces, on a bias to expose more surface area. Spread on a tray and sprinkle with … Continue reading “Chicken Kuwayaki”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17668","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17668"}],"version-history":[{"count":2,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17668\/revisions"}],"predecessor-version":[{"id":17670,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17668\/revisions\/17670"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}